This is sort of like a breakfast upside-down cake. It’s my favorite thing to make for a holiday or special birthday breakfast.
We were introduced to this recipe in the early 90’s by Inge Curtis, who ran the Williamsburg B&B Primrose Cottage.
Batter
1/2 C milk
1/2 C all-purpose flour
1/2 t baking soda
3 eggs
1 t sugar
dash salt
Sweetened fruit
3 T butter
2 to 4 T sugar
1 t cinnamon
2 apples, peeled, cored, and sliced
1/3 C currants or dried cherries
1/3 C chopped walnuts or almonds
Cinnamon-sugar topping
1/4 C sugar mixed with 1 t cinnamon
2 T butter
whipped cream
In a small mixing bowl, mix the milk, flour, baking soda, eggs, 1 t sugar, and salt together until smooth; set aside.
Melt 3T butter in the bottom of a 9-inch skillet with an oven proof handle. Mix in the sugar and cinnamon. Saute the apples, currants, and walnuts in the butter and sugar until soft, but not mushy.
Pour the batter over the fruit mixture.
Bake in a 400 degree oven for 10 minutes. Remove from oven, top with cinnamon-sugar topping and dot with butter. Return the pan to the oven for 15 minutes. Allow to cool slightly and serve topped with whipped cream.
Variation 1: Instead of apples, currants, and walnuts, use 2 pears, peeled, cored and sliced, plus 1 C frozen or fresh cranberries. Add 2 T of Grand Marnier before you finish sauteeing.
Variation 2: Use 2 Granny Smith apples and 1 C of fresh or frozen cranberries. Instead of cinnamon, mix a tablespoon of raspberry liqueur and a teaspoon of grated orange peel with 1/4 C of sugar for the topping.
If you don’t have an oven-proof skillet, you can cook the fruit in a skillet and then transfer it to a pie plate, a baking dish, or individual ramekins.